For a flavorful and satisfying vegetarian pasta bake, this calming eggplant pasta dish mixes eggplant (aubergine), zucchini, kale, and tomatoes with other healthy vegetables. Ricotta and parmesan cheeses are melted and placed on top! There are options that are gluten-free. This hearty pasta and eggplant dish is the ideal comfort meal. It is topped with tasty cheeses and loaded with healthy vegetables. The whole family can eat this vegetarian supper, too! 
As a licensed dietitian, I like how varied baked pasta dishes are (you can use various vegetables, cheeses, or noodle shapes) and how their big serving sizes make them ideal for bulk cooking or meal preparation. Ingredients Required There are just 11 basic ingredients needed for this baked spaghetti dish:
- tiny shapes of pasta (I used rigatoni)
- eggplant
- tomatoes
- zucchini
- kale
- a marinara sauce
- ricotta
- parmesan (freshly grated)
- herb, dried
- dried thyme
- virgin extra olive oil
The recipe card below includes all of the measurements and thorough directions! Recipe modifications and ingredient substitutions Use gluten-free pasta made from lentils, quinoa, or brown rice for a choice that is devoid of the protein. Make sure the marinara sauce you use doesn't contain any gluten! 
To make a vegan version, use parmesan or vegan/dairy-free ricotta. In their absence, use any vegan "cheese," such as mozzarella, cheddar, feta, or goat cheese. Likewise, you are welcome to experiment with additional "actual" cheeses in addition to the ones mentioned above. Feel free to look into other vegetarian choices. Cauliflower, broccoli, and pepper are all fantastic choices. You might use spinach or Swiss chard instead of kale if you like. If I were to do that, I'd simply mix it in the baking dish rather than where the kale is on the baking sheet (I did that so it would become a little crispier, however!). Try out various pasta varieties like penne, farfalle, and macaroni if you like. Just keep it brief, please! Comments and Questions What should I put on top of the cooked pasta? You may enjoy this cooked spaghetti and eggplant dish by itself or with your favorite protein. It goes well with chicken or other straightforward meats (like steak or pork). It would also taste great when served with garlic-garlic shrimp. If you'd like, you may cut your cooked meats into smaller pieces and add them! If you're vegan, use pasta produced from legumes to improve the protein level. You could also add chickpeas! Pasta bakes are they healthy? Maybe, depending on what they include! This supper of baked spaghetti is stuffed with veggies that are high in fiber, vitamins, and minerals. This meal includes veggies, protein, fats, and carbs. The part after this one will explain the numerous nutritional advantages of tomato, zucchini, and eggplant. 
How long does cooked spaghetti remain edible in the refrigerator? For around three to five days, this meal may be kept in the refrigerator in an airtight container. Is frozen spaghetti bake an option? You may store any leftover pasta in freezer-safe bags or airtight containers. Even after that, it is still safe to consume since it will continue to be at its best for one to two months. It will continue to be edible for a further 3–4 days after defrosting in the refrigerator. If microwaved, consume right away. Is it possible to make the spaghetti bake in advance and reheat it? Definitely! Spaghetti that has been baked is a fantastic alternative to prepare ahead of time (batch cooking or meal prep). The leftovers may be put in the fridge and reheated in the oven or microwave. What kind of pasta makes the best spaghetti bakes? SHORT pasta shapes are best for pasta bakes. By doing this, the pasta is guaranteed to retain the same size as the other veggies. You may use macaroni, rigatoni, penne, cavatappi, shells, farfalle (bowties), fusilli, and orecchiette. Benefits of Aubergine for Health Additionally known as: Outstanding dietary fiber source Manganese, folate, potassium, vitamin K, and vitamin C are sources of as well as vitamins and minerals. They are especially high in anthocyanins, which gives them their attractive purple color. 
Ingredients
- 8 cups eggplant, chopped
- 3 cups zucchini, chopped
- 1/4 cup olive oil
- 2 tsp dried basil
- 2 tsp dried thyme
- 1 box pasta, small shape (approx. 454 grams or 1 pound)
- 2 cups kale, stems removed + torn into small pieces
- 3 cups marinara sauce
- 4 med-large tomatoes, chopped
- 1 cup ricotta
- 1 cup parmesan, freshly grated
Instructions
- The oven should be preheated at 400 degrees. Boil a lot of water in a big saucepan (for pasta).
- Cubed eggplant and zucchini are combined with olive oil, basil, thyme, salt, and pepper on a large baking sheet. Bake for 25 minutes, or until a layer has developed that is uniform.
- The pasta should be cooked for 2 to 3 minutes shorter than recommended on the package. Drain, then put aside.
- The kale should be spread over the eggplant and zucchini after removing the baking sheet from the oven. The kale should be soft but still fairly crunchy, so toss the items together and put them back in the oven for two minutes.
- After removing the vegetables from the oven, place them in a large baking dish (see notes). Combine the spaghetti with fresh tomatoes, marinara sauce, and cheese. Mix thoroughly by tossing.
- Consistently sprinkle parmesan and ricotta over top. Cook the pasta bake for a further 20 minutes, or until the top is crisp and the cheese is gently browned.
- Serve right after removing from the oven!